90 gr egg white

40 gr sugar
200 gr ice sugar
120 gr pistachio powder

pinch of salt

150 gr sugar
10 cl water
30 gr butter
60 gr cream

Line two baking sheets with parchment paper and have a pastry bag with a plain tip (about 1/2-inch, 2 cm) ready.

Grind together the powdered sugar with the almond powder so there are no lumps; use a blender or food processor if needed.

In the bowl of a standing electric mixer, beat the egg whites until they begin to rise and hold their shape. While whipping, beat in the granulated sugar until very stiff and firm, about 2 minutes.

Carefully fold the dry ingredients, in two batches, into the beaten egg whites with a flexible rubber spatula. When the mixture is just smooth and there are no streaks of egg white, stop folding and scrape the batter into the pastry bag (standing the bag in a tall glass helps if you’re alone).

Rap the baking sheet a few times firmly on the counter top to flatten the macarons, and let it seat away for about 15 minutes, then bake them for 20 minutes. Let cool completely then remove from baking sheet.

To make the salty caramel filling:

Heat granulated sugar in a medium saucepan over medium heat, stirring constantly with a high heat resistant rubber spatula or wooden spoon.

Sugar will form clumps and eventually melt into a thick brown, amber-colored liquid as you continue to stir. Be careful not to burn.

Once sugar is completely melted, immediately add the butter. Be careful in this step because the caramel will bubble rapidly when the butter is added.

Stir the butter into the caramel until it is completely melted, about 2-3 minutes.

Very slowly, drizzle in 1/2 cup of heavy cream while stirring. Since the heavy cream is colder than the caramel, the mixture will rapidly bubble and/or splatter when added.

Allow the mixture to boil for 1 minute. It will rise in the pan as it boils.

Remove from heat and stir in 1 teaspoon of salt. Allow to cool down before using.

Make ahead tip: You can make this caramel in advance. Make sure it is covered tightly and store it for up to 2 weeks in the refrigerator. Warm the caramel up for a few seconds before using in a recipe. This caramel is OK at room temperature for a day if you’re traveling or gifting it.

When the macarons shells are cold, pipe the caramel feeling on half of shells and add the other half to form the macarons!

Enjoy

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Published by Simona

I am 29 years old, with a PhD in Plant Biology and a Certificate of professionals skills (CAP) in Pastry, i have decided to try a new career...with a totally new approach!!!I am a Pastry cook now, I love it, it is my work and my passion and this all work is to create one day my own coffee shop, with delicious teas, coffees and wonderful cakes!!Support me by liking my blog and send me your toughs!!! I will be more than happy to give you tips and my knowledge!!
Those previous 3 years of PhD in Biology made me to change my vision of what i believed is life and happiness!
What other think about you it matters until you discover yourself and what you are! Happiness doesn't come from the others opinion, it comes from your heart!
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